Butternut Squash Risotto

recipe courtesy of Chef Anthony Trobiano, Chef at Cirella’s Restaurant, Melville, New York

 

Serves 4

  • 1⁄4 cup olive oil 
  • 1 small onion, finely chopped 
  • 1 small butternut squash, peeled, seeded and small diced 
  • 11⁄2 cups Arborio rice 
  • 1⁄2 cup J. Lohr Estates Seven Oaks Cabernet
  • 8 cups chicken stock
  • 4 Tbsp unsalted butter 
  • 1⁄2 cup parmigiano reggiano, grated 
  • 2 Tbsp mascarpone cheese 
  • 4 Tbsp chopped walnuts 
  • 2 Tbsp rosemary, finely chopped

Using a stock pot, sauté onion and butternut squash in olive oil until they become slightly soft. Add the rice and sauté until lightly browned. Then pour in the J. Lohr Estates Cabernet and chicken stock. Cover and simmer for 20 minutes, or until all of the liquid has evaporated. Remove from heat and add in the mascarpone and reggiano cheeses, along with the chopped nuts and rosemary. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!

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